This easy and delicious soup was inspired by local ingredients. The recipe was developed by Alain Bosse, also known as The Kilted Chef (www.kiltedchef.ca), who is past president of Taste of Nova Scotia, a marketing program whose members are committed to offering culinary experiences in the province.

Honey Roasted Apple and Parsnip Soup

750 g (1 1/2 lbs) Scotian Gold Honeycrisp apples

500 g (1 lb) parsnips

50 ml (1/4 cup) olive oil

5 ml (1 tsp) coarse salt

45 ml (3 tbsp) butter

250 ml (1 cup) diced onions

175 ml (3/4 cup) diced celery

15 ml (1 tbsp) Dijon mustard

2 ml (1/2 tsp) sea salt

5 ml (1 tsp) milled black pepper

250 ml (1 cup) white wine

2 cinnamon sticks

2 bay leaves

1 l (4 cups) vegetable stock

1 l (4 cups) water

500 ml (2 cups) heavy cream

125 ml (1/2 cup) crumbled blue cheese, for garnish

On a baking sheet, place apples and parsnips. Drizzle with olive oil and sprinkle with coarse salt. Roast in a 180 C (350 F) oven for 45 minutes.

In a large pan, melt butter. Saute onions and celery until tender, then add Dijon, salt and pepper. Add white wine to deglaze pan, scraping up brown bits.

Add roasted apples and parsnips along with cinnamon sticks, bay leaves, vegetable stock and water. Bring to a boil, then reduce heat and simmer for 30 to 40 minutes.

Remove cinnamon sticks and set aside. Remove bay leaves and discard.

In a blender or using an immersion blender, puree soup. When smooth, reintroduce cinnamon sticks and stir in cream. Garnish with blue cheese.